Yields 8 to 10 biscuits
Ingredients
2 cups self-rising flour
6 tablespoons butter
1 teaspoon salt
1 teaspoon sugar
2/3 cup buttermilk
Directions
Preheat oven to 350°. Mix salt, sugar, flour, and butter to make a cornmeal texture. Add buttermilk and toss dough; don’t knead too much as air is needed in the dough for better rising. To make cathead drop biscuits, fork out about a tablespoon of dough and drop on ungreased sheet pan in rows with about 1 inch between. For round biscuits, either roll individual biscuits by hand or gently roll dough into a ball, use a rolling pin to flatten dough, and then use a cookie cutter or beverage glass to cut out biscuits. Bake until golden brown. Butter the tops, and if desired, slice biscuits in half and butter the insides.